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What you need
1/2 cup sweet white wine
1/4 cup caster sugar
1 teaspoon rose water
2 cups mixed dried fruits (pears, turkish apricots, peaches)
1 1/4 cups sweet biscuit crumbs
1 teaspoon cinnamon
90g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 1/3 cups caster sugar, extra
1 cup sour cream
How to make it
COMBINE the wine, sugar and rosewater in a medium saucepan over medium heat until the sugar is dissolved. Bring to the boil, reduce heat; add fruit and simmer uncovered for 5 minutes. Cool.
LINE the base and sides of a 24cm springform pan with baking paper. Wrap the outside of the pan with 2 layers of foil and secure with string.
COMBINE the biscuit crumbs, cinnamon and butter in a small bowl. Press the crumb mixture into base of the lined prepared pan, chill.
BEAT the PHILLY and extra sugar with an electric mixer until just combined. Add the sour cream and beat until smooth. Gradually add eggs and beat until just combined.
ARRANGE fruit over the prepared biscuit base. Pour the filling over the fruit and place the springform pan in a large baking dish. Fill the dish with enough boiling water to come halfway up the sides of the pan.
BAKE at 160ºC for 30-35 minutes then lightly cover with a sheet of foil to prevent over-browning. Bake a further 15 minutes or until cheesecake is just set. Cool in the oven for 1 hour with the door ajar. Refrigerate overnight.
Recipe or Meal Type
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